A Latin American holiday staple, Buñuelos are a donut-like dessert covered in cinnamon sugar! They’re light and airy with a golden, crispy shell. The whole family is going to love them! I love trying to recreate Latin American treats and desserts. They always have the best flavor! You’ll have to try out coquito, arepas, or some homemade churros next!
Bunuelos Recipe
If you’ve never tried buñuelos before, meet your new obsession. They are a disc-shaped fritter commonly found in Spain, Mexico and Colombia! Their texture is similar to a scone but with a light, crispy shell. They’ve been around since the second century B.C. so you know they’ve got to be good, passed down from generation to generation. Buñuelos are a popular street food around Christmastime. With this recipe you can join in on the fun and enjoy some in the comfort of your kitchen. No vacation needed! Now, you will need to fry these in oil, but trust me- it’s a lot easier than it looks! It only takes about 60 seconds to get your bunuelos to light, puffy perfection. From there, all you’ve got to do is dredge them in some cinnamon sugar! My kids love helping with this part. Making bunuelos is quickly becoming a new Christmas tradition! I know your family will love this recipe just as much. You may even want to make them year-round! Need more delicious Mexican desserts in your life? Try some homemade flan or tres leches! This pumpkin tres leches is also a great choice for the holidays.
Ingredients for Buñuelos Mexicanos
My favorite thing about this recipe is all of the basic ingredients it uses. You’ll be able to find all of them in your pantry! Bunuelos are the perfect thing to make when the kids are craving something sweet. If you’re looking for measurements, they can all be found in the recipe card at the end of the post.
Flour: All-purpose works great here! If you use a substitute, be sure it doesn’t have a high protein content. This will make your bunuelos turn out dense instead of light and fluffy.Baking Powder: You’ve got to add baking powder to your dough because it helps it rise.Sugar: A little granulated sugar is all you need to make your bunuelos nice and sweet. You’ll also want to reserve some for the cinnamon sugar coating.Salt: Salt is a must-add because it helps to boost all of the flavors. It also keeps your bread from tasting bland.Egg: This will help to bind everything together. I recommend using an egg at room temperature so that it mixes into your dough smoothly.Butter: For moisture and rich flavor! You will want your butter to be softened or at room temperature as well. This will keep your dough from being lumpy.Vanilla Extract: If you want your bunuelos to have the best flavor, use pure vanilla extract! In fact, for desserts like these, I always use the vanilla that I got from Mexico!Warm Water: For adding moisture to the dough.Vegetable Oil: This is used for frying the bread in.Cinnamon Sugar: For coating the bunuelos with!
How to Make Homemade Bunuelos
Making bunuelos is a labor of love! My kids always want to help with rolling out the dough and coating their bunuelos in cinnamon sugar. Even though we’re making homemade dough here and frying in oil, the process is a lot simpler than it looks. You’ll be a pro at making bunuelos in no time!
Preparing the Dough
Deep Frying
Add Cinnamon Sugar: I sprinkled mine with cinnamon sugar, but you can top yours any way you would like! Some people like to top them with just plain granulated sugar, or powdered sugar. You can also make a glaze to go over the top.Drizzle With Caramel: If you want to make your bunuelos a little more indulgent, try adding a drizzle of caramel, chocolate sauce, or white chocolate sauce!
At Room Temperature: To keep your bunuelos from drying out, make sure you store them in an airtight container. They will stay good for 3-5 days.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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